Fiery Gochujang Tahini Noodles with Sautéed Mushrooms

1.Cook the noodles according to package directions until al dente. Drain them immediately, rinse briefly with cold water to stop cooking, and set aside.

2.While the noodles cook, prepare the sauce: In a small bowl, whisk together the tahini, gochujang, soy sauce, rice vinegar, maple syrup, and toasted sesame oil until smooth. Add hot water, one tablespoon at a time, whisking until the sauce reaches a creamy, pourable consistency.

3.Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and sauté without stirring for 3-4 minutes to allow them to brown. Stir, then continue cooking until they are deeply colored and tender, about 5-7 minutes total.

4.Add the minced garlic, grated ginger, and the white parts of the scallions to the skillet. Sauté for 1 minute until fragrant.

5.Add the baby spinach to the skillet and toss until just wilted, about 30 seconds.

6.Add the cooked and drained noodles to the skillet with the vegetables. Pour the prepared gochujang tahini sauce over the noodles and toss everything thoroughly until the noodles and mushrooms are evenly coated in the rich sauce.

7.Remove from heat. Divide the noodles among serving bowls. Garnish generously with the green parts of the scallions and a sprinkle of toasted sesame seeds and chili flakes, if using.